Studies On The Preparation Process Of Probiotic Goat Milk Beverage

Goat milk is rich in nutrients which has great effect on human body. It is not only rich in various nutrients needed by the body, but also contains some of the biologically active compounds. At present, in China, goat milk products are only a few and the main choice of which is goat milk powders. Therefore, to integrate the nourishment function of probiotics and healthy function of goat milk and to reseach a method for developing probiotic goat milk beverage is of great significance. The paper is made of three respective parts:Part Ⅰ:Preparation of fermented yogurt. The parameter of goat milk fermentation process were studied, The results showed that the optimum fermentation substrate was 12%; Lactobacillus paracasei 01 (LP01) was selected as the starter, when LP01 is blended with YO-MIX883 in a proportion of 3:1, the optimum quantity of mixed starter was 2%; after fermented at 37℃ for 36-48 h; the fermented yogurt with high acidity, high viscosity and a large amount of lactic acid bacteria and probiotics was prepared.Part Ⅱ:The best relish modulation process of probiotic goat milk beverage. The best modulation processes of probiotic goat milk beverage were determined. When the sucrose addition was 10%, with lactic acid as acidity agen, which addition was 0.10%, the probiotic goat milk beverage had good flavor and taste.Part Ⅲ:The stability of probiotic goat milk beverage. In this part, acidulant, stabilizer, homogenization and the storage conditions were studied respectively. The optimum parameters were as follows:(1) The effects of acidulant on stability of probiotic goat milk beverage were investigated. Adding acidulant and stirring the beverage at the same time, the stirring speed was controlled at 1250 r/min, the temperature was 5℃. Thus, the beverage was more stable.(2) The influence of stabilizer on stability of probiotic goat milk beverage was investigated. When the ratio of mixed stabilizer of pectin and xanthan gum was 2:1 and its addition was 0.30%, the composite stabilizer had better effect on probiotic goat milk beverage.(3) The effects of homogeneous conditions on probiotics goat milk beverage were investigated. When the homogenization pressure was 30 Mpa and homogeneous temperature was 40℃, the beverage was more stable.(4) The influence of storage condition of probiotic goat milk beverage was investigated. The stability, total lactic acid bacteria and probiotics of probiotic goat milk beverage were higher at low temperature.